July 2011 Recipe Corrections

It’s our job to print recipes you can count on, so we do our very best to make things right when BA‘s sharp-eyed readers catch something our kitchen missed.

Today, we’re addressing two dessert recipes from our July issue. Some readers found that both our Lemon-Lime Basil Shortbread Cookies and our Blackberry Buttermilk Cake required more precise instructions for baking times. Although many factors–from altitude to oven type–can affect the time it takes for baked goods to be fully cooked, we want to make sure you don’t miss out on the fresh summer flavors that go into these desserts (basil, citrus, and blackberries) because of over-baking. Below, find our answers to your questions.

The size of the springform pan used here makes a difference in the time required for the cake to bake fully. At 350 degrees, the cake in a 9-inch pan can go the full printed time (1 hour 25 minutes), but in a 10-inch pan it will be done after about 1 hour. We also found that a toothpick test, in this case, isn’t as effective as a finger. The top should be golden brown and it should bounce back when you press it.

To those who had any trouble with these recipes, our sincere apologies. We hope you’ll try them again using the amended versions online.

If you ever have questions or comments about one of our recipes, don’t hesitate to email us at askba@bonappetit.com.